Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

• मुख्य लेखकों: Tayyebeh Sarlak (लेखक), Maryam Moslehisahd (लेखक), Behrouz Akbari-adergani (लेखक), Maryam Salami (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: Islamic Azad University, 2017-03-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) on microbiological and physicochemical properties, volatile compounds and sensory evaluation of kefir. Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH...